Japan's "sprouting vegetables" becomes the new favorite

In recent years, a growing number of "sprouted vegetables" have made their way onto the dining tables of Japanese households. Unlike the common yellow bean sprouts and mung bean sprouts found in China, Japan's most popular sprouted vegetables include radishes, green cabbage, red cabbage, barley, and mustard. These tiny greens are not only visually appealing but also packed with nutrients. The term "sprouted vegetable" refers to young plants that have just begun to grow and are cultivated in special sprouters. Many kids affectionately call them "vegetable babies," as they're small, tender, and full of flavor. They’re crisp, juicy, and low in fat, making them a healthy and tasty addition to meals. In Japan, sprouted vegetables are often used in salads or sandwiches, adding a fresh color and enhancing the texture by reducing greasiness. They can also be stir-fried, boiled, steamed, mixed cold, or added to soups, offering versatility in cooking. Due to their high nutritional value and lower fat content compared to regular vegetables, sprouted vegetables are especially recommended for children, the elderly, patients, and even pregnant women. Since 2000, Japan has officially started large-scale cultivation of these greens, becoming one of the world’s leading exporters. The country commonly uses greenhouse hydroponic methods, harvesting the sprouts on the third or fourth day when their nutrient levels are at their peak. At this stage, the sprouts usually measure around 10 cm in length. A bag of pre-packaged sprouted vegetables in supermarkets typically costs about 100 yen (around 6.7 yuan). The annual retail sales of sprouted vegetables in Japan are currently around 20 billion yen, with an annual growth rate of at least 10%. This rising demand has attracted many companies to invest in developing new varieties. For example, a farm in Nagano has recently introduced over 10 new types, including Nozawa, watercress, and rapeseed, which have become popular among housewives and restaurants alike. As more people become health-conscious, the popularity of sprouted vegetables is expected to continue growing, making them a staple in Japanese kitchens.

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